All this talk about carp on a barbeque thread got my hungries up:

Ellen Rains Harris wrote:
> And this is part of the problem with your constant carping.

In honor of it being Passover, this, originally from Miriam's mother - haven't cooked it in years, but it was very edible:

POACHED CARP
Printer version of this recipe

2 large red onions; chopped
1 cup wine vinegar and water, equal parts mixed
1 1/2 c Vegetable stock
2 stalks celery; chopped
1 Carrot; chopped
1 lemon, sliced
3 tbsp sugar
1 small bunch fresh parsley
1 2-3 lb fresh carp; cut into 1" pieces
Watercress

Put the onions and half the vinegar and water into a small (~3-qt) Dutch oven. Bring to a boil and ook, uncovered on medium flame until all the liquid has almost evaporated, stirring frequently.

Now add remaining water and vinegar, the stock, 2 tbsp sugar, the lemon and the rest of the vegetables and greenery.

Bring to boil, reduce heat to just barely boiling and cook uncovered for about 5 min.

Now add the fish, bringing the liquid to a boil and baste the fish several times.

Reduce heat to simmer, cover and cook for about 1/2 hour.

Transfer the fish to a platter, discarding skin, bones, etc. Spoon with a little of the hot poaching liquid. Cover to keep warm.

Strain contents of pot and refill with the strained broth. Stir in remaining sugar and return to a boil, reducing the broth until only about a cup is left. Add anything that's come out of the hot fish to the pot also.

Hot: Serve on plate with a little of the liquid spooned over it.

Cold (Jelled): Place fish in casserole or bowl in a single layer and cover with the reduced poaching liquid. Cover tightly and chill overnight in the fridge. Don't look at it; cut into pieces and garnish with parsley and watercress.

Serve with that red horseradish if you live somewhere they sell it.

- Shalom! Next year in Jerusalem! -
Andrew H. Auld

From: Andrew H. Auld
Date: Wed, 12 Apr 2006
To: Anglican@stsams.org
Subject: Re: [Anglican] Bad news for barbecue lovers?